Ingredients
- 1–pound ground sausage (spicy, or mild)
- 1 (24 oz) jar spaghetti sauce
- 4 cups water
- 2 cups sliced carrots
- 1 green bell pepper, seeded and diced
- 1 cup zucchini, quartered and sliced (about 1 medium zucchini)
- 1 cup sliced white mushrooms
- 1/2 cup diced white onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (16 oz) can cannellini beans
- 1.5 cups rotini pasta or fusilli pasta, uncooked
- 1 cup frozen peas
- Parmesan to serve
- Optional: top with a bit of crushed red pepper flakes for extra spice
Instructions
- Brown sausage in a large skillet over medium-high heat until no longer pink and drain grease
- While sausage is browning, add all remaining ingredients, except for the pasta and frozen peas, into a large slow cooker
- Once sausage is browned and drained, add it into the slow cooker. Stir to combine all of the ingredients and cover. Cook on low for 6-8 hours, or on high for 3-4 hours
- 20 minutes before you’re ready to serve, add in the pasta and peas. Stir to combine into the stew and replace the cover. Let cook 20 minutes, or until pasta is cooked and then serve. Add any additional broth or water for a thinner soup (pasta will soak up some of the liquid)
Notes
- You can use gluten-free noodles for this recipe, with the exception of chickpea noodles. They do not cook well unless boiled on their own, and then added to the soup. If you do want to use chickpea noodles, follow the directions on the package to cook, and then add the cooked noodles to your slow cooker
Find it online: https://healthyheartyrecipes.com/slow-cooker-sausage-pasta-stew/